 |
Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
A great side from Light and Tasty Magazine. One serving (1 stuffed zucchini half) equals 135 calories Ingredients:
1 medium zucchini |
6 large fresh mushrooms, finely chopped |
1 green onion, finely chopped |
1 tablespoon butter or 1/2 cup margarine |
1/2 cup white wine or 1/2 cup chicken broth |
1/8 teaspoon salt |
1 dash white pepper |
2 teaspoons grated parmesan cheese |
Directions:
1. Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. In a nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
2. Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes; drain. Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 inches from the heat for 3-4 minutes or until lightly browned.
|
|